Navajo Fry Bread
A simple, quick, and delicious traditional Navajo Fry Bread recipe that results in warm, fluffy, and comforting bread, perfect as a side dish or a sweet treat.
Equipment
- Large mixing bowl
- Whisk
- Lightly floured surface for kneading
- Large, heavy-bottomed skillet or Dutch oven for frying
- Slotted spoon or tongs
- Wire rack set over paper towels for draining
Ingredients
Main ingredients
- 4 cups all-purpose flour
- 3 tablespoons baking powder
- 2 teaspoons salt
- 2.5 cups warm milk
- 2 cups oil for frying Vegetable oil, canola oil, or peanut oil
Instructions
- Mix the dry ingredients: Whisk together flour, baking powder, and salt in a large mixing bowl.4 cups all-purpose flour
- Add the milk: Gradually add warm milk to the dry ingredients, mixing until a soft, manageable dough forms. Adjust milk as needed.4 cups all-purpose flour
- Knead the dough: Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
- Portion the dough: Divide the dough into 8 equal portions and roll each into a ball.
- Heat the oil: Heat about 2 cups of oil in a large skillet or Dutch oven over medium-high heat until it reaches 375°F (190°C).4 cups all-purpose flour
- Shape the fry bread: Gently stretch each dough ball into a flat circle, about 6-8 inches in diameter.
- Fry the bread: Carefully place one or two dough circles into the hot oil, ensuring not to overcrowd the pan.
- Cook until golden brown: Fry each side for about 1-2 minutes until puffed up and golden brown.
- Drain the fry bread: Remove the fry bread from the oil with a slotted spoon or tongs and place on a wire rack over paper towels to drain.
- Repeat and serve: Repeat the frying process with the remaining dough portions. Serve warm.
Notes
Oil temperature is key for successful frying. Don't overcrowd the pan to prevent greasy bread. Dough can be prepped ahead and refrigerated.